Microbial Rennet for Cheese Making

microbial-rennet

If you are into cheese making you can try this microbial rennet. This may help improve your products.

Advantages

– Making soft cheese with 80 % savings

– Produce higher yield

– Retains more protein and fat in milk resulting in cheese with creamier taste or more uniform texture.

– Doubles the shelf life of cheese

microbial-rennet

Tested Applications

– Soft cheese from cow’s milk

– Soft cheese from carabao’s milk

– Mozarella cheese

– Blue Cheese

You can visit UPLB site for more information.


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